🕊️ A Sweet & SPECIAL Resurrection Day: A 5-Course Family Feast FROM FINGERLAKES HONEY COMPANY
- Apr 12
- 10 min read
Hey Honey Fans!
Resurrection Day is almost here. To Christians, it is the most joyous day in history—the day our Savior, Jesus Christ, rose from the grave and defeated death once and for all. It is the cornerstone of our faith, the moment that sealed our hope, and the reason we can live with joy, freedom, and eternal purpose.
On this holy day, we gather not just to celebrate spring or family, but to remember the miracle of the empty tomb. He is risen—He is risen indeed! And because of that, everything has changed.
As families come together to rejoice, to worship, and to share meals around the table, we are reminded that even the smallest acts—breaking bread, saying grace, pouring honey on warm bread—can be sacred. Every bite, every smile, every shared moment can be a reflection of His goodness and the abundant life He offers.
This 5-course Resurrection Day meal is designed to help you celebrate (or make even if you don't celebrate)—with flavors that honor the season and ingredients that come from the work of our hands and hearts at Fingerlakes Honey Company. Each dish incorporates our honey, jams, herb mixes, or seasonings to sweeten your table and nourish your soul.
Let your Resurrection Day gathering be full of gratitude, beauty, and truth—because He lives.
1st Course: Heavenly Eggs (Honey-Herb Deviled Eggs)
3rd Course: Spring Herb Garden Soup
4th Course: Honey Peach Glazed Roasted Chicken AND/OR Mint-Crusted Rack of Lamb with Honey Vinaigrette, Savory Herb Twice-Baked Potatoes, Roasted Spring Veggies with Honey-Herb Glaze
5th Course: Honey Vanilla Custard Tartlets with Jam
🥚 First Course: Heavenly Eggs (Honey-Herb Deviled Eggs)
These deviled eggs earn their heavenly name with a touch of Fingerlakes Honey Company’s raw honey, a sprinkle of dried dill, and pretzels for crunch. They’re a light and flavorful start to your Resurrection Day feast—perfect for nibbling while the main course is still in the oven.
📌 Servings: 6 | ⏳ Prep Time: 15 min | ⏳ Cook Time: 10 min
Ingredients:
6 large eggs
3 tbsp Dijon mustard
1 1/2 tbsp mayonnaise
1 1/2 tsp Fingerlakes Honey Company honey
Salt & pepper to taste
Broken mini pretzels, for garnish
Paprika and more dill, for garnish
Instructions:
Boil eggs for 10 minutes, cool, peel, and slice in half.
Remove yolks and mash with mustard, mayo, honey, dill, salt, and pepper.
Spoon or pipe filling back into whites.
Top with pretzel pieces and sprinkle with paprika, dill, and/or a touch more honey just before serving.
Strawberry and Spinach Salad with Honey Balsamic Vinaigrette
🥗Second Course: Strawberry and Spinach Salad with Honey Balsamic Vinaigrette
This strawberry spinach salad with balsamic is an easy dish with many options for mixing and matching. Plus, the salad looks pretty fancy. You can throw in any fruit or berry with this mix. Blueberries and raspberries are a good choice, as are blackberries later in the season. The nuts are optional, but pecans or roasted almonds add a little crunch and more protein!
📌 Servings: 4 | ⏳ Prep Time: 15 min | ⏳ Cook Time: 0 min
Ingredients:
1 bunch fresh spinach
1 cup sliced fresh strawberries
½ cup crumbled Gorgonzola cheese
½ cup raw pecans
¼ cup balsamic vinegar
2 tablespoons Fingerlakes Honey Company honey
½ cup olive oil
salt and ground black pepper to taste
Instructions
Combine spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
Stir together balsamic vinegar and honey in a medium bowl; slowly stream in olive oil while whisking continuously. Season with salt and pepper.
Drizzle dressing over spinach mixture just before serving.
🥣 3rd Course: Spring Herb Garden Soup
This soup is like a breath of fresh air—simple, wholesome, and filled with vibrant spring vegetables. It's a celebration of the season’s renewal, made comforting with a medley of garden-fresh flavor. Using Fingerlakes dried herbs, this soup opens your Resurrection Day meal with warmth and grace.
📌 Servings: 6 | ⏳ Prep Time: 15 min | ⏳ Cook Time: 25 min
Ingredients:
1 tbsp olive oil
1/2 cup chopped leeks or sweet onion
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
3 Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 2 cups)
1 (14.5-ounce can) Fire Roasted Tomatoes, keep juice
1/2 tsp dried parsley
1 1/2 bay leaves
6 cups vegetable broth
Salt and pepper to taste
1 zucchini, diced
1 cup fresh or frozen corn
1 cup fresh or frozen peas,
Fresh lemon wedges, grated parmesan cheese (optional)
Instructions:
Heat olive oil in soup pot on medium-high heat.
Add onion, carrots, celery, and garlic. Sauté until tender, stirring as needed.
Add potatoes, canned tomatoes (with juice), vegetable broth, herbs, salt, and pepper.
Loosely cover the pot and bring soup to a boil for 8-10 minutes until potatoes are fork-tender.
Stir in zucchini, peas, and corn. Continue heating for 5 minutes until the vegetables are warmed through.
Serve warm, garnished with fresh lemon wedges and grated parmesan cheese.
To store, cool completely and refrigerate in an airtight container up to 5 days or freeze up to 3 months
Honey Peach Glazed Roasted Chicken
🍽️ Main Course: Honey Peach Glazed Roasted Chicken
Juicy roasted chicken glazed with a rich honey peach glaze and herb coating for a golden finish.
📌 Servings: 6 | ⏳ Prep Time: 15 min | ⏳ Cook Time: 1 hour 35 min
Ingredients
For the chicken:
4 pound chicken, giblets removed
2 peaches, sliced
1 onion, roughly sliced
1 tablespoon seasoned salt
6 sprigs fresh thyme
For the glaze:
1/3 cup Fingerlakes Honey Company Honey Peach Jam (or try Peach Jalapeno for a kick)
1 tablespoon white balsamic vinegar
2 tablespoons butter
Instructions
For the chicken:
Preheat your oven to 400 degrees. Pat the chicken dry with a paper towel. Arrange the peach and onion slices in the bottom of a large Dutch oven, large braiser, or large baking dish. Set the chicken on top of the onions and peaches.
Sprinkle the chicken evenly with the seasoned salt and arrange the thyme sprigs on either side of the chicken.
For the glaze:
In a small sauce pan, combine the peach jam, white balsamic vinegar and butter and place over low heat.
Bring the sauce to a simmer, whisking occasionally until slightly thickened and the butter has melted, about a few minutes.
Baste the prepared chicken with half of the glaze. Cover with an oven-safe lid (or loosely tent with foil) and bake for 45 minutes.
Remove the lid/foil, baste with the remaining half of the glaze and bake for another 45-55 minutes, rotating the chicken occasionally for even browning on all sides during that time. Bake until a thermometer inserted into the deepest part of the chicken meat reads 165 degrees.
Notes:
If you don’t want to make a whole chicken, you can use chicken quarters, thighs, legs, or breasts for this recipe!
🐑 Main Entrée: Mint-Crusted Rack of Lamb with Honey Vinaigrette
This lamb dish is worthy of your Resurrection Day table. Earthy and rich, the meat is elevated by a minty herb rub and a glossy honey vinaigrette that brings out its natural depth. The sweetness of the honey and the brightness of dried mint make this dish a sacred centerpiece—one that's rich in both symbolism and flavor.
📌 Servings: 4 | ⏳ Prep Time: 20 min | ⏳ Cook Time: 20 min
Ingredients:
For the Crust
1 cup fresh mint leaves
2 cloves garlic, crushed
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper, to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons Fingerlakes Honey Company honey
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
For the Vinaigrette
2 tablespoons extra-virgin olive oil
2 teaspoons rice vinegar
2 teaspoons Fingerlakes Honey Company honey
1 teaspoon Dijon mustard
salt and ground black pepper, to taste
Instructions:
For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.
Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
Combine Dijon mustard and honey in a small bowl and set aside.
Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).
Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
Just before serving, drizzle the vinaigrette evenly over the lamb.
🥔 Side Dish: Savory Herb Twice-Baked Potatoes
These potatoes are everything a comfort food should be: crispy-skinned, fluffy-centered, and full of flavor. A touch of our Fingerlakes dip mix makes these a standout side that perfectly complements the main course without overwhelming it.
📌 Servings: 6 | ⏳ Prep Time: 15 min | ⏳ Cook Time: 1 hour
Ingredients:
3 large russet potatoes
1/4 cup sour cream
1 tbsp Fingerlakes Honey Company Garlic Scape Dip Mix or Onion Dip Mix
1/4 cup shredded cheddar or gouda cheese
1/2 tsp dried chives or parsley
Salt and pepper to taste
Instructions:
Preheat oven to 400°F. Bake whole potatoes for 45–50 minutes until tender.
Slice in half lengthwise and carefully scoop out the insides.
In a bowl, mash the potato with sour cream, dip mix, cheese, and herbs. Season with salt and pepper.
Spoon the filling back into the skins and bake for an additional 15 minutes until golden and slightly crisp on top.
🥦 Additional Side Dish: Roasted Spring Veggies with Honey-Herb Glaze
This colorful, crowd-pleasing side is a perfect celebration of spring. Tender-crisp vegetables are roasted to bring out their natural sweetness and then tossed in a warm glaze of Fingerlakes honey and dried herbs. It's simple, wholesome, and a beautiful nod to the season of new life.
📌 Servings: 6 | ⏳ Prep Time: 15 min | ⏳ Cook Time: 30 min
Ingredients:
1 cup baby carrots
1 cup asparagus spears, trimmed
1 cup halved Brussels sprouts
1 red onion, sliced into wedges
2 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
Instructions:
Preheat oven to 425°F.
Toss vegetables with olive oil, salt, pepper, and herbs. Spread on a parchment-lined baking sheet.
Roast for 25–30 minutes, stirring halfway, until edges are golden and vegetables are fork-tender.
In the final 5 minutes, drizzle with honey and gently toss. Serve warm.
🍮 Dessert Course: Honey Vanilla Custard Tartlets with Jam
These elegant little tartlets are the perfect sweet finish to your Resurrection Day feast. The custard is naturally sweetened with our raw honey and infused with vanilla, then topped with a glossy layer of warm Fingerlakes jam. They’re simple to make but look and taste like something from a fine patisserie.
📌 Servings: 6 | ⏳ Prep Time: 15 min | ⏳ Cook Time: 10 minutes (custard), plus chill time
Ingredients:
6 pre-baked tart shells
2 cups whole milk
3 egg yolks
1/3 cup Fingerlakes Honey Company honey
2 tbsp cornstarch
1 tsp vanilla extract
1/4 cup Fingerlakes Honey Company jam (Strawberry, Plum, Spiced Pear, or any of our beelicious flavors)
Instructions:
Heat milk until steaming. In a bowl, whisk yolks, honey, and cornstarch.
Slowly combine milk with yolk mixture, then return to saucepan and stir over medium heat until thickened.
Stir in vanilla and let cool slightly.
Fill tart shells and chill for at least 30 minutes.
Spoon jam over the top before serving.
✨ Resurrection Day Traditions to Start
Make this year the start of something meaningful. Here are a few beautiful traditions to begin with your family:
The Honey Blessing: Before dinner, pass around a jar of honey. Each person shares one “sweet” blessing or moment from the year.
Cross of Flowers: Decorate a wooden or cardboard cross with fresh spring flowers or handmade paper blooms. Display it in your home as a reminder of renewal.
Scripture Egg Hunt: Hide eggs with verses about life, hope, and resurrection. After the hunt, gather to read them aloud together.
Foot Washing: In John 13:1-17, Jesus washed the feet of his disciples, a job that was considered beneath even the servants. Then he told his disciples he was showing them how to serve others: “Go and do likewise.” After you are finished telling the story, grab a towel and a container with soapy water and wash the feet of your child or children. Have each child wash the feet of another person (including your feet). Washing the feet of another person is a powerful reminder of Jesus’s example to serve others.
Resurrection Garden
🎉 Family Activities for the Day
Make Resurrection Day extra fun for everyone—from toddlers to grandparents:
Jam Cookie Bar: Bake simple sugar cookies and let everyone fill them with their favorite Fingerlakes jam for dessert or take-home treats.
Resurrection Garden: A Resurrection Garden is a small, symbolic garden, often created for Easter, that represents the empty tomb of Jesus Christ and his resurrection, featuring a mound, crosses, and a stone or rock to symbolize the rolled-away stone.
Hymn & Praise Sing-Along: After dinner, sit around the table or a fire and sing your family’s favorite hymns or worship songs.
💛 Celebrate Life, Sweetly
Not only do we provide you with tasty recipes and products to to help your Resurrection Day planning, but we also offer beeutiful and thoughtful gifts that any host or hostess would love. At Fingerlakes Honey Company, we believe every meal can be special when shared with love. This Resurrection Day, may your table be full, your hearts be light, and your home be sweet. Thank you for letting us be part of your celebration.
From our hive to yours—Happy Resurrection Day! 🐝
Until Next Time- Stay Sweet!
Tom and Stacie
Tom and Stacie, are co-owners of Fingerlakes Honey Company located in the bee-utiful Fingerlakes region of New York State. When they are not tending to all things bees, they enjoy spending time with their grown children, their dog, and lots of chickens on their homestead. They love learning more about the bees they foster and helping others to learn more about them as well.
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